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Pumpkin Soup

October screams pumpkin season so we thought we’d choose a heart warming soup to enjoy at lunch or dinner. Serve with a delicious loaf of warm crusty bread and oozing butter.



500g of Pumpkin

1 bunch of thyme, finely chopped

1 large onion, finely chopped

75g of unsalted butter, diced

500ml of chicken stock

crusty bread


salt & pepper


To Cook:

Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Bake at 190˚C/ Gas mark 5 for an hour or until the pumpkin is soft.

Discard the thyme. Sweat the onion in a little oil until soft, add the baked pumpkin pieces, chicken stock and bring to the boil.

Blend until completely smooth in a high powered blender. Pass through a fine sieve and adjust the seasoning

Serve the hot soup with some crusty bread & butter


Chefs Tips:

The soup can be prepared the night before, or why not try freezing in bulk to reheat at your convenience

Try adding a couple of tablespoons of Kirsch (Cherry alcohol) boiled for 2 seconds for a classic addition or for something different try adding Butternut Squash soup with a splash of amaretto.

Add caraway seeds for an added warming spiced flavour


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Party size should be between 2 and 10 members

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